A light change from a heavy beef burger, these fish sandwiches are easy to throw on the grill and enjoy with a cool yogurt and dill sauce and a crunch of cucumbers.
By Danguole Lekaviciute
What a fish sandwich may lack in glamor, they make up for in personality.
They are also a fresh, light alternative to our would-be umpteenth burger of the summer. Whether beef, turkey, or veggie are your go-to, there’s no good reason (besides the obvious vegetarian/vegan diet thing) to not throw a little seafood into the mix. Also, few things can make cucumber and dill shine the way fish can — and if salmon is your thing, that would be splendid here too. (As always, let’s check seafoodwatch.org first and all that. Over here, Pacific cod from the Gulf of Alaska and Aleutian Islands/Bering Sea is generally a sustainable choice.)
- ¾ pound cod filets, cut into 1-inch pieces
- 2 tablespoons panko breadcrumbs
- 1 tablespoon fresh chopped dill
- 1 tablespoon minced shallot
- 1 garlic clove, minced
- 1 teaspoon lemon zest
- ½ teaspoon coarse salt
- Freshly ground black pepper
- Olive oil, for pan-frying
- See the recipe in the link above.
- 4 slider buns
- A handful of arugula
- Sliced cucumber
- n a food processor, pulse the cod until coarsely chopped (do not make a paste). Transfer to bowl and gently mix in breadcrumbs, dill, shallot, garlic, lemon zest, salt and pepper with a rubber spatula (don't overmix). Shape into four patties.
- In a medium heavy-bottomed saucepan, heat up two tablespoons olive oil over medium-high heat until shimmering. Add patties and cook until cooked through and browned, about 3 minutes per side.
- To make yogurt-dill sauce, combine all ingredients in a small bowl. Assemble sliders and serve immediately!